Sauce recipe:

1 28 oz can Crushed Tomatoes

1 28 oz can Tomato Puree

1 can Tomato Paste

1 tbsp sugar

1 tbsp red pepper flakes

3 tbsp garlic powder

Ravioli recipe:

1 cup flour

3 eggs

1 cup ricotta cheese
 

1. For the Sauce: Add all the ingredients to a sauce pan and cook on low for 1-2 hours.

2. On a clean surface, make a mound of flour and a hole in the center. Crack 3 eggs inside and whisk. Slowly add the flour from around the outside, working to form a ball of dough. 

3. Add a little extra flour to the clean surface and rolling pin before rolling out your dough into a thin layer. Cut into rectangles approx 4”x10”. Add ricotta dollops approx 3” apart. Press down along the ravioli edges around the ricotta before cutting each ravioli individually.

4. Add to boiling water and boil until pasta is soft (approx 5-7 minutes on medium heat but could be longer depending on how thick your dough is).